Gastroback 41000 User Manual - Page 28

Thai green curry paste 4 large 1 teaspoon 1 2 cloves 1 bunch 1 stem 1 teaspoon 2 teaspoons 1 teaspoon 2 teaspoons 1 teaspoon 250ml green chillies, stems removed and roughly chopped black peppercorns onion, roughly chopped peeled garlic coriander, including root, washed and chopped lemongrass, trimmed and thinly sliced salt ground coriander ground cumin dried shrimp paste ground turmeric oil Place all ingredients into blender jug. Use speed 3/blend, blend to a smooth paste. TIP: Scrape sides of blender jug with a spatula and add a little extra oil or tablespoon of water if necessary. TIP: Store curry paste in an airtight blender jug in the refrigerator. TIP: Substitute 2 teaspoons chopped lemon rind for lemongrass. TIP: This curry paste is best suited to poultry. Allow 2 tablespoons paste per 500g poultry. Malaysian curry paste 1/2 cup coriander seeds 1 tablespoon cumin seeds 2 teaspoons fennel seeds 1/4 cup dried chillies, broken 6 cloves garlic, peeled 4 teaspoons chopped fresh ginger 5 candle nuts, chopped 2 tablespoons desiccated coconut 3 teaspoons blachan (shrimp paste) 2 teaspoons tamarind paste 2 teaspoons ground turmeric 4 stems fresh lemon grass, thinly sliced 400ml oil Place all ingredients in blender jug. Use speed 3/blend, blend to a smooth paste. TIP: Store curry paste an airtight blender jug in the refrigerator. TIP: Candle nuts, blachan and tamarind paste are all available in the Asian section of most supermarkets or Asian grocery stores. TIP: If candle nuts are difficult to find use another nut i.e. Peanut, macadamia. TIP: This curry paste is best suited to fish and shellfish. Allow 2 tablespoons paste per 500g seafood or fish. 28